Baking with duck eggs

My KC hen has been laying for a few months now. I am loving the duck eggs and so is my family. I have one into one issue however. Baking. I heard that duck eggs were supposed to be superior to chicken eggs for baking and so was excited to try them. However, everything I've made with the duck egg substitution has not really set. Things take at least twice as long to cook it seems like, or just never get done in the middle. Her eggs are just slightly larger than chicken eggs so no huge difference in size-so am I doing something wrong? TIA!

My KC hen has been laying for a few months now. I am loving the duck eggs and so is my family. I have one into one issue however. Baking. I heard that duck eggs were supposed to be superior to chicken eggs for baking and so was excited to try them. However, everything I've made with the duck egg substitution has not really set. Things take at least twice as long to cook it seems like, or just never get done in the middle. Her eggs are just slightly larger than chicken eggs so no huge difference in size-so am I doing something wrong? TIA!

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I've never done any really hard recipes with my ducks eggs but using them for cakes and brownies and cookies I've never had a problem. To me they are superior to chicken eggs for those types of baking.

I've never done any really hard recipes with my ducks eggs but using them for cakes and brownies and cookies I've never had a problem. To me they are superior to chicken eggs for those types of baking.

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I've only done brownies and breads. I tried again with a simple pumpkin bread recipe and the middle just remained gooey no matter how long I cooked it for. Your brownies don't have the problem with the gooey center I'm assuming? Ugh. I have no idea what's going on. I guess I'll keep trying and see if I can figure out why.

Don't give up - they really are exceptional for baking! They're great for pancakes, waffles, custards (they really shine in these), ice cream...it did take a bit longer for a coconut custard pie to cook, but was totally worth it.

My KC hen has been laying for a few months now. I am loving the duck eggs and so is my family. I have one into one issue however. Baking. I heard that duck eggs were supposed to be superior to chicken eggs for baking and so was excited to try them. However, everything I've made with the duck egg substitution has not really set. Things take at least twice as long to cook it seems like, or just never get done in the middle. Her eggs are just slightly larger than chicken eggs so no huge difference in size-so am I doing something wrong? TIA!

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With shorter days our older chickens are becoming freeloading slackers and our young pullets from this spring haven't started laying yet so for now for us for almost everything we're using duck eggs with no problems.
The only thing I can think of is the duck eggs are larger so perhaps cooking/baking time is slightly longer or again, due to size if you are making something from scratch, add a wee bit extra of dry ingredients, maybe a tsp more of flour.
I like making custard pies and with the duck eggs they definitely have a creamier taste. I've had other people trying them and so far everyone has liked them.

It can be tough! It helps to think about the weight of your duck eggs vs. chicken eggs. I get 75g and up from all but my newest layers. Those new gals , tend to be in the 67-74 range.

Under 73g, above 63g is a large egg in the us. So if you think about it if you're getting 80g eggs and using 2 in a recipe subbed for large chicken eggs, that's a significant amount of extra egg! (25% more than what you'd get from 2 63g eggs!)

You'll need to adjust, and the above suggestion for 1 tbs flour is a good one.. unfortunately I don't have precise answer, since I've been making many of my recipes with duck eggs for a while now, and have slowly adjusted dry ingredients up.

(Be aware of the egg size when making quiche too! I made a quiche for thanksgiving once that called for 6 eggs. I dutifully followed the recipe then realized that the duck egg conversion meant that I should have only used 3. Ended up with two quiche!)

It can be tough! It helps to think about the weight of your duck eggs vs. chicken eggs. I get 75g and up from all but my newest layers. Those new gals , tend to be in the 67-74 range.

Under 73g, above 63g is a large egg in the us. So if you think about it if you're getting 80g eggs and using 2 in a recipe subbed for large chicken eggs, that's a significant amount of extra egg! (25% more than what you'd get from 2 63g eggs!)

You'll need to adjust, and the above suggestion for 1 tbs flour is a good one.. unfortunately I don't have precise answer, since I've been making many of my recipes with duck eggs for a while now, and have slowly adjusted dry ingredients up.

(Be aware of the egg size when making quiche too! I made a quiche for thanksgiving once that called for 6 eggs. I dutifully followed the recipe then realized that the duck egg conversion meant that I should have only used 3. Ended up with two quiche!)

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Thanks dotknott! So many places say you can just sub straight but maybe that's not the case-at least for me. I just might have to invest in a kitchen scale. That would work for weighing the eggs, correct? Or is something else better?

We have bantam ducks so their eggs are the size of chicken eggs and don't need to be converted in recipes. Full sized ducks lay larger eggs so you have to convert to chicken sized eggs in order to follow recipes for chicken sized eggs. A jumbo sized chicken egg may not make as much difference in a recipe but a jumbo sized duck egg will make a difference because they are more rich than chicken eggs. That is why they are so prized for baking.